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Recipe: Vegetarian Lasagna  

Category:Vegetables
Cuisine:Italian
Prep Time:Less than 1 hr
Special Considerations:Vegetarian


Ingredients

8                                          dried lasagna noodles
1          10-ounce package    frozen chopped broccoli
1          14-1/2-ounce can     diced tomatoes
1          15-ounce can           no salt added tomato sauce
1          cup                          chopped celery
1          cup                          chopped onion
1          cup                          chopped green or red sweet pepper
1-1/2   teaspoons                dried basil or oregano, crushed
2                                          bay leaves
1          clove                        garlic, minced
1                                          beaten egg
2          cups                         fat-free ricotta cheese
1/4       cup                          grated Parmesan cheese
1          cup                          shredded part-skim mozzarella cheese (4 ounces)
1/8       teaspoon                  salt
1/4       teaspoon                  black pepper


Preparation                                                                                                                                                     

Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.

Posted: Thursday October 20, 2005, 7:22 am
Visibility: Everyone
      

Tags: vegetarian
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Nic Mercat (40) 		Thursday October 20, 2005, 12:52 pm
Yummy! This is a great recipe! Cissy would love it especially.

Natasha L. (65) 		Friday October 21, 2005, 10:51 am
This sounds wonderful, Isabel! I'll bet it would be interesting to add some cut-up frozen squash.

Thanks for sharing. :-)

Anne RainboWolf (66) 		Wednesday December 14, 2005, 3:20 pm
Sounds wonderful, thank you for sharing

Marina L. (0) 		Friday June 1, 2007, 6:36 am
Quick question: why use frozen broccoli? Would fresh work as well?

Jenny H. (16) 		Tuesday January 1, 2008, 1:15 am
Thank you i love it and i'm going to make more, Jenny

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AUTHOR: ISABEL RIDDLE

female, age 31
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Lisboa, NU, Portugal
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